Picking dried tea from Shiji has a history of more than 200 years and originated during the Jiaqing period of the Qing Dynasty.
The color is red, smooth and bright, the texture is hard and delicate, and it is tough and folded in half continuously.
Nutritional and health food with excellent color, aroma, and suitable for all ages.
This dish is mainly composed of dried tea from Caishiji. It tastes spicy and moderate sweet and sour.
Dried tea and diced chicken
Recipe Recommendations
- dried bean curd 150 grams
- chicken breast 150 grams
- peanuts 50 grams
- red pepper 30 grams
- balsamic vinegar 10 grams
- soy sauce 5 grams
- sesame paste 10 grams
- white sugar 5 grams
- chili oil 5 grams
- sesame oil 5 grams
- coriander appropriate amount
- aniseed of 2
- onion appropriate amount
- Jiang appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Dried tea and diced chicken
1
Prepare all the ingredients.
2
Put the chicken into the pan, add the aniseed and ginger slices and cook in water. Set aside.
3
Cut dried tea into small dices.
4
Chop all the red peppers and coriander and place them in a bowl of dried tea.
5
Deep-fry the peanuts and set aside.
6
In a small bowl, add sesame paste and a little water and stir well.
7
Add soy sauce, balsamic vinegar, and sugar and continue to stir well.
8
After cooling the cooked muscles, cut them into small pieces and place them in a bowl.
9
Pour the mixed material on top, add sesame oil, and mix well.Dried tea and diced chicken Make Tips
Cook the chicken for 10 minutes. After cooking for a long time, the chicken will get old and taste bad. The sesame paste must be stirred evenly and then mixed until the finished dish will taste fresh.